This is out of my Weight Watchers cookbook called quot;Take-Out Tonight!quot; This is an excellent low fat chimchangas recipe. It is baked, instead of deep-fried. The burrito comes out crispy with a moist and flavorful filling. This has 4 points per serving. You can top these chimichangas with your favorite salsa and, for an extra 1 point per serving, 2 tablespoons fat-free sour cream.
Colorful ingredients make for a salad as stunning as it is crunchy and delicious. Salsa and black beans get in the mix for Tex-Mex flavors that guests love.
With Oreo Cookies in the mix, how can you go wrong? Wrap up these treats with the elegant (and totally achievable) chocolate swirl for any gift-giving occasion.
Cornmeal and blueberries are a match made in heaven. For assembling ease, make the crêpes ahead of time, wrap in aluminum foil, and keep warm in the oven.
I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you!
We used whole-grain bread to make this sandwich, but the combination of fresh vegetables and cheese also works well tucked inside pita bread or a whole-wheat wrap.
Even though the weather is getting warmer and we’re turning towards healthy grilled recipes like the Grilled Vegetable Wrap with Hummus that I made last week, I can’t help but throw some comfort food into the mix every few days.
Spicy sprouts, such as broccoli, arugula, or leek, give sushi rolls a delicate crunch and peppery flavor. A sushi mat makes it easy to wrap the nori and rice tightly around fillings, but it’s not necessary.
For quick weeknight solutions, prepare and stuff cannelloni shells. Wrap tightly with wax paper; freeze until ready to serve. Let thaw in the refrigerator. Unwrap and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.
